53^ 



Rearing of Turkeys. 



II. When eggs are being conveyed to the railway stations 

 or to the steamships, the cases should be most carefully handled, 

 and should be adequately protected from adverse conditions 

 of weather. Due eare should be exercised when cases are 

 being loaded on, or unloaded from, carts, to avoid, as far as 

 possible, up-ending the cases. They should not be placed on 

 their sides or ends, but should be moved, as far as practicable, 

 in a; level position with the lids uppermost, and not be dragged 

 along the ground. 



Rearing and Fattening of Turkeys. 



In some parts of Ireland turkeys are reared in considerable 

 numbers, and with a fair amount of success, but the best results 

 are seldom obtained, because, through ignorance or indifference, 

 many important factors are totally disregarded. During the 

 first few weeks of their existence, turkeys are naturally delicate, 

 and require particular attention. Considerable numbers die 

 from weakness soon after they are hatched. Many more, 

 owing to their delicate constitutions, fall a prey to " gapes," the 

 attacks of which they are unable to withstand. These facts 

 show the necessity for special care until the birds are two 

 or three months old ; afterwards they are quite as hardy as 

 chickens. 



Undoubtedly the chief losses in turkey-rearing are caused by 

 breeding from immature or from closely-related stock-birds ; 

 weakly birds are the result, and this practice, being fatal to 

 success, should be abandoned. 



Turkey pullets should never be mated with turkey cockerels, 

 or the progeny are likely to be very delicate ; but two or three 

 year old hens may be mated with well-grown cockerels, or a 

 two or three year old male bird may be mated with early 

 hatched pullets. Still, many experienced breeders prefer not 

 to breed from either pullets or cockerels until they are two years 

 old., It is not advisable to retain the birds for stock purposes 

 after the third season unless they are specially valuable. 



